nd the vanilla, almond, and coconut extracts. Do not overmix the
First, make the coconut macaroon filling:
With two
double boiler melt the chocolate and condensed milk, stirring frequently
Cook chocolate on High for 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
Stir until chocolate is completely melted.
Stir in cream cheese until smooth.
Cool to room temperature.
Gently stir in whipped topping.
Refrigerate 1 hour.
Shape into 1 inch balls.
Roll in powdered sugar, nuts, coconut, grated chocolate, cookie crumbs or sprinkles.
Store in the refrigerator.
Makes 2 1/2 to 3 dozen.
oiler on low heat, combine chocolate chips, heavy cream, and butter
Mix butter, brown sugar, sugar, eggs and vanilla.
Set aside. Combine cocoa, flour, salt and baking soda.
Stir together, slowly adding chocolate chips and Cocoa Krispies.
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours, until firm.
eat.
Whisk in the chocolate chips till they melt.
Chocolate Cookie Crust In a small bowl
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
ugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly
PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.<
re no large pieces of cookie remaining.
Line a baking
cup butter and semisweet chocolate in a large microwave-safe
owl, cream together the butter, coconut milk powder and sugars. Stir
ugar. Set aside.
Combine chocolate and butter in a small
Wisk dry ingredients together braking up clumps.
Add wet ingredients and stir with a spoon.
Stir in coconut and chocolate chips.
Put into a parchment lined 8 x 8 in baking dish and bake at 350 for 15-20 minutes. It's done when its just starting to get golden around the edges.
I've ip used milk and semisweet chocolate here, both are great.
*note: this chocolate cake recipe makes 10 servings based
Chill mixing bowl and electric mixer beaters for 15 mins. Carefully open cans of coconut milk. Scoop only thick solids on the top into chilled bowl (about 1 3/4 cup). Beat on high speed for 3 mins. Add powdered sugar and extract. Beat for 2 mins or until thickened.
Transfer mixture to a pastry bag fitted with open star tip, like Ateco #822. Using 5 cookies for each stack, arrange 8 cookies on platter. Pipe thin layers of whipped coconut cream between cookies. Top with last cookies. Garnish with coconut and chopped candy.
eaten eggs, vanilla, and melted chocolate. Mix well.
In a